Common Formulations
Common formulations for bread include 100% flour, 60% water/liquid, 1% yeast, 2% salt and 1% oil, lard or butter. The amount of water, expressed as a percentage of the weight of flour, is referred to as the "hydration" and is indicative of the stickiness of the dough and the "crumb", or internal texture, of the bread. Lower hydration rates (e.g. 50-57%) are typical for bagels and pretzels, and medium hydration levels (58-65%) are typical for breads, and rolls. Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as baguettes or Ciabatta.
Read more about this topic: Baker Percentage
Famous quotes containing the word common:
“Signal smokes, war drums, feathered bonnets against the western sky. New messiahs, young leaders are ready to hurl the finest light cavalry in the world against Fort Stark. In the Kiowa village, the beat of drums echoes in the pulsebeat of the young braves. Fighters under a common banner, old quarrels forgotten, Comanche rides with Arapaho, Apache with Cheyenne. All chant of war. War to drive the white man forever from the red mans hunting ground.”
—Frank S. Nugent (19081965)